I've followed her recipe to the T with mild variations. TBC's recipe can be found here.
Ingredients for Creamy Cauliflower Soup
Cauliflower: 1 head
Onions: 1 small or 1/2 medium.
Potato: 1 small
Carrot: 1 small
Garlic: 2 cloves
Pine Nuts: 2 tbsp (optional)
Olive Oil: 2 tbsp
Vegetable stock *: 1/2 cup
Milk: 1/2 cup
Nutmeg: ¼ spoons
Salt n Pepper: to taste
Any Herbs**: Rosemary, Celery, Parsley, and Cilantro
- Remove the outer leaves and thick stalks of the cauliflower head. Break cauliflower into small sized florets. Wash them. Take about 1 cup of these florets. Alternatively, you can use frozen Cauliflower
- Peel and chop onions, potato, carrot and garlic.
- Toast the pine nuts in microwave for about a minute or two on high.
Method:Heat Olive Oil in a saucepan over medium heat. Sauté onions and garlic for 2 minutes and then add cauliflower, potato and carrot. Stir occasionally for about 3-4 minutes. Add pine nuts too.
Add vegetable stock or water and cook until the veggies are well cooked.
Remove saucepan from heat; Puree the mixture in a blender or food processor.
Reheat the sauce pan with the puree over low-medium heat. Add in about half cup of milk/water to the puree and cook for about 5 minutes. You can vary the quantity of milk/water depending on the consistency of soup you require.
Stir in a pinch of nutmeg powder, herbs, salt and pepper as per taste. Turn off the heat.
Creamy Cauliflower Soup is ready to be served.
** I’ve used Italian Herbs Seasoning mix that you would get in the grocery store.